Dehlnavi cuisine is a culinary melting pot reflecting Delhi’s rich culinary heritage. It blends the regional influences of the Mughal, Punjabi, Kayath, and Vaishya communities. In an exclusive conversation with Outlook Traveller Eats, Chef Manisha Bhasin, Corporate Executive Chef at ITC and Vice Chairman of the World Association of Chefs Society, said, “Dehlnavi cuisine is a true melting pot, sprinkling variety, royalty, and celebration throughout the culinary landscape.”
Born and raised in Delhi, Bhasin is well acquainted with Dehlnavi cuisine. “Dehlnavi cuisine is an integral part of her life; it is a perfect fusion of communities, making the ideal melting pot for flavours and cultures,” added Bhasin.
Dehlnavi cuisine in the initial phases was all about swiftly creating dishes with simple ingredients. Dehlnavi dishes like Sarai ki Biryani, Haleem ka Kathal, and Thande Masale ki Machli were all made when the Mughal army, consisting of 100-200 soldiers, was to be fed when they travelled from one sarai to the other,” added Bhasin.
While sharing Thande Masale Ki Machli’s recipe, Bhasin mentioned the logic behind using ingredients according to particular seasons and preparation techniques. Thande masale includes coriander seeds, saunf, cinnamon, and green coriander. “All of these have a cooling effect on your body and are especially consumed during summers, hence they are called thande masale,” said Bhasin.
The Thande Masale ki Machli is a nostalgic dish with roots in traditional Dehlnavi kitchens. It is a mellow yet richly flavoured fish curry that celebrates Indian summers. “With cooling and digestive properties, the dish is an ideal choice for warm weather,” said Bhasin.
